Posho

Preparation

1. 1

   Bring a large amount of salted water to a boil in a heavy-bottomed pot.

2. 2

   Pour a third of the corn flour in a thin stream while whisking vigorously to avoid lumps.

3. 3

   Lower the heat and add the rest of the flour little by little, stirring vigorously with a wooden spoon after each addition.

4. 4

   Keep stirring and pressing the dough against the sides for 8-10 minutes, until you get a firm, well-combined ball that pulls away from the sides.

5. 5

   Turn it out in a dome shape onto a plate and serve right away, hot, alongside a vegetable or peanut sauce.